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Mushroom & Kale Risotto

Created by Luvcookn on February 19, 2017

200 grams dry short grain rice (risotto rice, such as Arborio, Carnaroli or Vialone Nano, dry 1 cup)
1 cup dry white wine
5 ounces kale, trimmed and thinly sliced (about 5 cups)
1/2 cup grated Parmesan cheese (or shaved)
1 tablespoon unsalted butter
1/4 teaspoon cracked black pepper

Step 1: Heat a large skillet over medium heat and add the olive oil.
Step 2: Add the mushrooms, onion, garlic, kale, thyme and salt.
Step 3: Cook for 6-8 minutes, stirring often, until the mushrooms give off their liquid and the onion starts to soften.
Step 4: Add the rice and cook 1 minute more, stirring once or twice.
Step 5: Add the wine and cook for 1-2 minutes, stirring continuously, until the liquid is completely absorbed.
Step 6: Add 1/2 cup of the broth and cook at a hearty simmer until the broth is absorbed.
Step 7: Continue to add 1/2 cup amounts of the broth as the rice cooks, for a total of about 30 minutes, until the rice is softened but still al dente.
Step 8: Stir in half of the cheese and butter.
Step 9: Sprinkle with the black pepper.
Step 10: Serve immediately with the remaining cheese.